nutritional information

Per 1/4-cup:

  • Calories: 28
  • Protein: <1 g
  • Total Fat: 2 g
  • Saturated Fat: <1 g
  • Carbohydrates: 3 g
  • Cholesterol: 0 mg
  • Sodium: 4 mg
  • Fiber: <1 g
  • Sugar: 2 g
Vegan Gluten-Free

Heirloom Tomato and Pickled Yellow Squash Salsa

Makes 3 cups

This recipe calls for a large, underripe heirloom tomato to give it a firm texture that will stand up to the pickled squash. A yellow or orange heirloom tomato will give it a particularly sunny color, but an underripe heirloom of any color should taste just as nice.
  • ¼ cup white balsamic vinegar
  • 1 5-oz. yellow squash, halved lengthwise and sliced ⅛-inch-thick
  • 1 16-oz. underripe heirloom tomato, cored and diced
  • ½ cup finely diced red onion
  • 1 ½ Tbs. olive oil

1. Whisk together vinegar and 2 Tbs. water in small bowl. Add squash, season with salt 
(if desired), and let stand 10 minutes.

2. Meanwhile, stir together tomato, onion, and oil in bowl.

3. Drain squash well; stir into diced tomato mixture. Season with salt and pepper, if desired. Let stand 5 to 10 minutes.

July/August 2014

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